Emi secretly observes and notices that Johnson is showing great interest in Shiranui and smiles smugly.

I made an excuse to leave at night, and soon came back, changed into clothes that reached to my chest, held a fan in my hand, a crisp ponytail, and shouted in Japanese:

Ya sells!

I got up the next day and called about Tetsuya Saotome, known as the god of tempura, to try the craftsmanship.

Emi knew that local tyrants liked food, so she had already done her homework, and introduced on the way: "Saotome Tetsuya's Mikawa is a mountain house in the Fukuzumi area, and the store is his own house. The plaque hanging at the door is made by the master of color dyeing Keisuke Serizawa. ”

In the eyes of many people, tempura seems to be nothing more than fried vegetables or fried seafood, and cannot be compared to sushi, but Tetsuya Saotome can turn tempura into an extremely delicious dish like sushi.

When everyone came to the mountain residence, they were taken to the lounge on the second floor by the apprentices, which was stylishly decorated, with leather sofas and various famous paintings hanging on the walls. Please sit down. Soon otome went upstairs, and after a brief greeting, she went downstairs to prepare the ingredients.

Soon beckoned everyone downstairs, in front of them was a bar, about ten positions, a large operating table, a large oil pot, and a hat-shaped range hood on the oil pot. Saotome cooks right in front of the guests and can immediately taste the freshest food.

Looking at the busy figure of Saotome who is over 70 years old, I feel the same way, there are all kinds of traditional crafts, but there is only one true meaning: focused persistence!

A skilled tempura chef will take care of your guests in an orderly manner while secretly observing the speed at which you eat and preparing the next ingredient.

While you're reminiscing about the flavor of the previous tempura, the next one is already fresh out of the pan and is placed next to the pan to empty the oil a little.

Legend has it that Saotome's skill is to take care of the 6-8 guests at the counter while methodically controlling the heat of each different ingredient in the pot.

According to SC Johnson's analysis, when the ingredients are heated with moisture, the fried food itself cannot exceed 100 degrees Celsius. However, there is an outer coat to wrap it, and the ingredients are fried and steamed in this 100-degree heat.

The water of the food begins to evaporate and release, which is equivalent to cooking at a high temperature of 200 degrees, and when the oil temperature reaches 200 degrees, it is equivalent to roasting. Tempura is a dehydrated dish that is steamed and grilled at the same time.

When you pick up the menu, it turns out that he drew it with a brush by hand?

I clicked them all and watched him stand upright under the brass hat-shaped range hood, facing the oil pot, calming down, listening to the sound of bubbles, and his movements were smooth, as if he was humming a heart-wrenching melody.

Pick up a shrimp wrapped in a coat with chopsticks, quickly put it into the oil pot, squeak, the white coat instantly turned golden, pick up the chopsticks and shake it a few times, less than 30 seconds, put it on the plate in front of Johnson.

Prawns, prawns, the surface is clear, there is no trace of excess oil stains, gently put it in the mouth, the first bite goes down, it is so hot that it is not hot in the mouth, sweet and juicy, the center is in a half-cooked state, and the crispness and the thick aroma of sesame oil come in waves......

The dough is crispy and clear, and the shrimp body is tender and juicy, which is more tender than the boiled and steamed shrimp. It looks like it is fried, but it is actually using high temperature to generate water vapor and steam the ingredients wrapped in the dough, which not only ensures freshness, but also absorbs the fragrance of sesame oil, and it really lives up to its name.

The shrimp head is darker in color, I originally thought it was overfried, how do I know how to bite it, with the crispy and transparent texture of the release of the umami, I know that there is no deviation in the heat.

Usually tempura shrimp is fried in 180 degrees oil for about 40 seconds, but Saotome turns on the maximum heat in order to pursue extreme deliciousness, and the oil must be controlled between 24-25 seconds. Once the seconds have passed, the sweetness disappears.

When the shrimp is fried for 24 seconds, the core temperature of the shrimp meat will be 45 degrees to 47 degrees, which is the best way to stimulate the taste buds to explore the sweetness of the food, known as 45 degree shrimp.

In fact, after the freshly fried shrimp meat is cut, you can find that the center is half-cooked, wrapping the shrimp meat's dough coating, and at the same time it has the effect of steaming, so as not to burn the tongue, and the taste is just right.

Seeing that Johnson was satisfied, Saotome smiled and said, "When you feel as if it's almost fried, let the shrimp head stay in the oil for a little longer." It must be fried to be crispy and crispy, without water to be delicious, and each bite can release the umami of the shrimp head. ”

"Every time I fry a tempura, I find the perfect balance for it, and I can't do anything more. It can't just be about the same level, but it's just right to pursue that extreme. ”

Emi secretly whispered, "Since I was 17 years old, I have been cooking 30 million fried dishes. Depending on the fish and vegetables, the oil temperature and flour processing methods that need to be paid attention to are different. ”

Johnson nodded, 30 million!

The signature fried conger eel, watching Saotome divide the fried conger eel in half with iron chopsticks, with a bang, the smoke rushes, revealing the fine white meat, full of theater. The brittle and opaque coat, like the form of a splash of waves, depicts the galloping momentum of thousands of horses.

The taste is like being roasted at high temperatures, forcing out the moisture of the ingredients, the crispy and dense meat, and the attractive aroma of sesame oil is simply the pinnacle.

The basil leaf sea urchin sandwich has a thin and crispy face coat that retains the sea urchin's personality and makes it feel loose and airy. When it comes to the Tsubaki sprout season, it is crispy when you bite it, the natural color of the ingredients is revealed in the coating, and the unique flavor of bitterness is released without hindering the aerity......

The appetizer is eight inches, including yuzu fluorescent squid, hairy crab, sea urchin, white truffle puree, caviar, clams and carrot and mountain vegetables, as well as anglerfish liver, which makes people breathe in the early summer season. The ingredients are first-class, the blending is a must, and the taste level is outlined with simple lines, which is very careful.

Sichuan pepper is a seasonal thing in May and June, spread it on the clams, pour sweet juice, make the ingredients fresh and fresh, bite down full and juicy, flower pepper stimulating, spicy aftertaste for a long time.

The sweetfish, which was still vigorous at the last moment, was thrown into the fryer in the next second, and the shape was lifelike, the mask on the back of the fish was as thin as a veil, and the fish belly and fins were slightly thicker, protecting the parts that were easy to break and burn, and it could stand still.

When eating, dip in green tea salt, from sweet and bitter offal, to fresh and sweet flesh, but also with a little tea flavor, each bite has different changes, the most rare is that there is no cartilage residue, instantly in the mouth ashes, leaving a faint aftertaste......

In order to create a refreshing feeling, it is specially paired with shredded radish, cucumber shreds, tea lotus shreds, water vegetables and hot spring eggs, which contrast the three-dimensional effect of rigidity and softness, bringing a strong contrast.

SC Johnson secretly observed, and even mentally calculated the approximate time, peony shrimp frying time is 20-30 seconds, burrows are 35-45 seconds, maitake mushrooms are 50-60 seconds, and sea urchins only need a short 10-15 seconds.

According to the different progress of each guest's meal, there has never been the slightest situation where the heat is too short or too long, everything is easy to handle, and the weight is light, this is the strength of the god of tempura!

In particular, conger eels have a strong fishy smell and a slippery surface, which many people do not like. In fact, after the surface of the conger eel is slightly roasted, it will have a fragrant aroma, which is very attractive.

When Saotome processes conger eels, she first wraps the whole fish in a coat, then uses the edge of the flour bowl to scrape off the outer skin and flour off one side, and then puts it out of the pot.

In this way, the skin of the fish will evaporate quickly because there is no coating, and the high temperature of 200 degrees Celsius will make the conger eel tempura fragrant as if it is baked.

The most amazing thing is that it is vegetables, such as sweet potatoes. When the starch is heated, it will break down into maltose, and when the temperature reaches 140 degrees, the sugar will begin to liquefy and turn into syrup. The moment you bite into the caramel shell, it's like a volcanic eruption......

After eating in one round, I can't get enough of it, and I will add a few new specialties. Saotome was going to the toilet, and after explaining to Johnson, she asked her apprentice to take over. The apprentice also seems to be quite experienced and quite handy to operate.

But when Johnson put the second piece of squid into his mouth, he couldn't help frowning, and obviously felt the difference, the texture of the squid meat was completely different.

Saotome's work has a rather tough texture on the outside, but it is full of silkiness on the inside. The second block is tougher, but the feeling of silkiness on the inside is not quite the same.

People are more dead than people, and goods are thrown away than goods. Maybe just a few seconds can make the ingredients present a completely different effect, and the craftsmanship can't fool people.